|Asparagus, duck eggs and brown shrimp|
This week has been one for first time adventures.
1 - I went to the wonderful Turkish restaurant Empires, for Z's birthday. I've been meaning to go for about 3 years. I’m always tardy.
2 - I've had my cooking filmed (just weird).
3 - I cracked my duck egg virginity. Pardon the pun, genuinely sorry, couldn’t resist.
|Duck egg with asparagus and brown shrimp|
The filming was for a friend of a friend so I was happy to help out but gees was it weird. I’m so used to just being an idiot in the kitchen, dancing around, singing badly, somehow I didn’t feelcomfortable doing that with someone I had just met for the first time. I wonder if that is how Delia feels when the film crew is in her home? Does she also dance to 80s tunes in her bare feet?
On to the duck eggs. Yep I've never had one before today. It took me 3 Stockbridge deli's before Mr Bower the butcher came up trumps with the eggy gold. If you have never had them before, they really were lovely. The egg white was meant to be denser but to be honest I never noticed any difference. My only observations were that it is slightly larger than a large hen's egg, and the yolk was more rich and buttery. Yolk was all that was needed to dress this dish. Who needs a hollandaise when you have a runny duck egg yolk?
|Fried duck eggs|
Duck egg with asparagus and brown shrimp - serves 2 as a light lunch
The recipe was based on a dish in Mark Hix's "British Seasonal Food"
2 duck eggs
140g asparagus spears
60g cooked brown shrimp or potted shrimp
Boil the asparagus in a pan of salted water for 2-3 minutes depending on the thickness.
In the mean time heat a frying pan on a medium to low heat with a little oil and add the eggs.
Spoon over any excess oil over the eggs, to cook the top of them.
Add the shrimp to the eggs.
Drain the asparagus and add to the eggs.
Serve and enjoy.
|Tip top saturday lunch - asparagus, duck egg and brown shrimp|